Recent content by 617Smoker
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BRISKET SOS
I think in hindsight she should have covered it and cranked it up and then it would have been done in plenty of time but at least she’d know it was done. But it worked! See update at the endn -
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BRISKET SOS
Morning after update: it worked! Both pieces got to probe tender. she overheard a comment from one of the kids that it was the best brisket he ever had. The larger piece with the point cooked for seven hours in all, mostly at 325, about 2 hours at 350. Always uncovered. She says it even... -
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BRISKET SOS
Thank you. It is a matter of doing the best possible. I hesitated advising high temp and they might be sitting down right now so I don’t know if they got the larger part to temp. She said the smaller part (part is the flat) looked pretty good. Maybe in hindsight cranking to high temp would have... -
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BRISKET SOS
Thanks for the suggestions. Seems like a long shot but she’s going for it. The flat that she cut early on in the cook was very thin. No sous vide or instapot available so we’ll see where we are. Lots of other dishes so no one will go hungry. I’ll post a final update. -
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BRISKET SOS
Yes it’s Jewish brisket, not bbq. The hotter the better to get rhis thing going. I am thinking 350 until the braising liquid and onions she is about to put on cook down-say 2 hours-then cover and possibly go to 375 in the last hour or two if need be. -
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BRISKET SOS
Ok update. The brisket has been cooking at 324 for about two hours. Still sligjtlyfrosen in the middle. They are trying to cut the flat from the point. The question now is-how high can they cook it? -
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BRISKET SOS
Thanks for the link but I don’t think there is timeto thaw. It’s 17 pounds and dinner is in about 7 hours. -
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BRISKET SOS
So…here is the situation. I am asking for advice to give my daughter who is in a tough spot. She is cooking for a crowd at her college’s Hillel student group. This is the Shabbat dinner for Jewish students. She arrived this morning to find a 17-pound packer, frozen solid. The plan was to make a... -
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Want to make sure I have this right...
RIP digging dog. I loved that site.- 617Smoker
- Post #16
- Forum: Hot Smoked Bacon
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Holiday Hams/Bacon
That’s a great idea I was going to slice it all but I’ll give at least some whole- 617Smoker
- Post #9
- Forum: Hot Smoked Bacon
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Holiday Hams/Bacon
Looks great. I am doing belly bacon and I have a pork loin in a wet brine all to hot smoke next weekend. I was going to slice the loin and package as Canadian Bacon-do you do something different? I had to heard of loin hams before.- 617Smoker
- Post #4
- Forum: Hot Smoked Bacon
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Soon to be Canadian Bacon
Looking to do a loin for Canadian bacon and wondering whether how the dry vs wet cure contest went. I was a little concerned about dry cure because of the thickness of the meat so I got an injector but I see plenty of people here do dry cures for CB.
